Sherry types | SherryNotes Sherry types Search → Sherry types Sherry is a fortified wine, produced in Spain’s sherry triangle. Located in the province of Andalucia, this triangle consists of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. The soil in this region is chalky, limestone based, and provides the perfect conditions for growing the Palomino grape, Pedro Ximénez and Moscatel, the three grapes used for making sherry wine . Depending on your source and the way they look at it, you will find there are two types of sherry, or three, four, eight, ten or eleven. Two major styles of sherry In fact there are two major categories of sherry: those that are biologically aged (under a layer of flor yeast – Fino and Manzanilla) and those that are oxidatively aged (in absence of flor – Oloroso). Two intermediate styles exist (Amontillado and Palo Cortado), they start as a biologically aged wine but gradually loose their layer of flor and continue their maturation in the oxidative way.

All of these wines are naturally dry, but there are also two types of naturally sweet wines (Pedro Ximénez and Moscatel) as well as a category of artificially sweetened wines (called Cream sherry or Dulce). For more information about the most important styles of sherry, follow the links below: Types of Sherry Types of Sherry Enjoying Sherry Contact Us FREE CALL 1800 069 295 Outside Australia 613 9848 1153 sales@nicks.com.au Store Location Biggest online range in Australia We taste & rate most of what's on this site Truly independent. The Types of Sherry Wines Sherry offers a wide range of colours, aromas, sensations and possibilities. Its unique method of production and ageing endows a common identity to many different types of wines, all enjoying the generic denomination of Sherry. The biological, oxidative or mixed nature of the ageing process endows the wine with different tonalities from a pale straw-like yellow to an intensely dark mahogany. Moreover, the blending of naturally sweet wines means that originally dry wines such as Finos, Amontillados and Olorosos acquire varying degrees of sweetness.

This multiplicity of factors has resulted in a rich palette of different styles of Sherry Wines as follows: Dry "Generoso" Wines These are quality wines made during total or partial ageing under the veil of flor - the biological process undergone through the spontaneous appearance of a veil of yeasts on the surface of the wine typical to the Jerez area, which contributes a series of specific analytical and organoleptic properties to the wines. The alcohol content of these wines is no lower than 15º. Manzanilla - Sanlucar de Barrameda The special microclimatic conditions in the bodegas located in the coastal town of Sanlucar de Barrameda produce a very distinctive kind of "flor". This very special kind of biological ageing confers unique characteristics to the wines. Indeed they are so special and are produced in such a well-defined area that they have their own Denomination of Origin, that of "Manzanilla - Sanlucar de Barrameda". Manzanilla'a are straw-coloured wines with a dry, sharp bouquet which is light and often salty on the palate. It is exclusively aged under "flor" in Sanlucar de Barrameda.

Its alcohol content varies from 15º to 19º. Although the definitive Manzanilla is the so-called Manzanilla-Fina, an extremely pale, light , dry wine, depending on the length and circumstances surrounding its ageing process, there are other types of Manzanilla. Among these, special mention must be made of Manzanilla pasada which is less pale and has more body due to a slight oxidation of the wine during its very long ageing process. Fino Straw-coloured or golden, finos have a spicy, delicate aroma reminiscent of almonds, and are dry and light in the mouth. Their special properties are the result of the exclusive ageing process under the veil of flor. The very dry finish of Fino is due to the consumption of glycerol by the flor. They have an acquired alcohol content of 15º -18o. Fino are best served cold. Amontillado The ageing process used in these wines includes an initial phase under the veil of flor - similar in procedure and duration to that undergone by finos - followed by a phase of oxidative ageing.

The result is an amber-coloured wine with aromas of hazelnut, mildly tangy, soft and full in the mouth, with an alcohol content of between 16º and 22º. Oloroso An initially dry wine, from amber to mahogany in colour, with a strong aroma reminiscent of walnuts, full-bodied, with an alcohol content of between 17º and 22º. Ageing begins under the veil of flor, then continues with a phase of oxidative ageing. Ideal as an aperitif, as well as with game and red meats. Palo Cortado A bright mahogany-coloured wine, with a bouquet suggestive of hazelnuts and a dry palate. Palo Cortado is a special style that results from an early transition from development under flor to oxidative development. This used to occur when the flor failed to develop at an early stage; now it is more a matter of selection on the basis of the organoleptic qualities of the wine. After a few months development under flor, it is fortified to 18-20% cent alcohol, and develops into a halfway house between Amontillado and Oloroso. The decision is made at the second classification.

A Palo Cortado is recognized by an aroma similar to Amontillado, but the body associated with Oloroso. One theory is that these wines occur when an unusually high content of malic acid leads to a malolactic fermentation; this could explain the lactic quality that is associated with the style. Its alcohol content varies between 17º and 22º. Sweet Natural Wines Pedro Ximenez and Moscatel are other wines that are produced in Jerez by a Solera system similar to Sherry, each using grapes exclusively from the varietal. They give very ripe grapes, with high sugar content of up to 400 g/l, which is increased further by desiccation through drying in the sun (typically on sand for 7-10 days). Some oxidation is associated with the process and is seen in the style of the wine. There is some variation in style, because the wines can be fermented to completion (with the sweetness resulting from the sugar that remains) or can have alcohol added before or during fermentation in a mutage-like process to increase the level of residual sugar.

Traditionally, after pressing, the must was put into 500 litre casks which already contain 60 litres of wine spirits. (Before 1987, some P-X wines would have low alcohol levels, around 9%, but now because of the need to conform with E.U. regulations, the style is required to have >15% alcohol). The wines thus obtained are very dark in colour, sweet and immensely concentrated in reducing materials. Pedro Ximenez This style of Sherry offers one of the great sweet wines of the world. A dark, mahogany-coloured wine with a deep bouquet of raisins and mollasses, it is a smooth, highly viscous and sweet style. Pedro Ximenez Sherry is a perfect match with chocolate, and is also consumed over ice in the warmer weather. Moscatel A dark mahogany-coloured wine, produced exclusively from sun-dried grapes of the same name (English: Muscat).

It is a smooth, sweet wine with an aroma characteristic of this grape variety Blended styles of Sherry Originally dry (Generoso) wines are occasionally blended with sweet wines to produce other, slightly sweet Sherry wines, such as: Pale Cream: A straw-coloured wine with a sharp, delicate bouquet. It has a delicate, slightly sweet flavour. Its alcohol content varies between 15.5% and 22º. Medium: An amber- to mahogany-coloured wine with a delicate bouquet and a slightly sweet palate. Its alcohol content varies between 15º and 22º. The richest, darkest versions of Medium are often called "Golden". Cream: A sweet, mahogany-coloured wine, made from Oloroso. It has an intense aroma, velvety palate and full body. Its alcohol content varies between 15.5º and 22º. Sherry wines with a qualified age: The best and oldest Sherry Wines. Each and every Jerez bodega is the keeper of enological treasures.

The solemn, soaring cathedral-bodegas and the more intimate "sacristy" bodegas are the silent witness to the slow process of criaderas and soleras where sherry wine is aged. This unhurried rhythm of ageing imbues the bodegas with a special atmosphere, where past and present become one. Only the bodegas' wine tasters dare disturb the calm, as they sink their samplers into the butts in order to decide whether the wines are ready to be transferred to the next criadera or nursery. The tasters frequently select batches of wine which, due to their special qualities, take their place in the criaderas reserved for the most special wines, wines that are part of a nursery system whose origins date back to the very birth of the bodega, usually in the 19th Century and in some cases the 18th. These centuries-old wines are of such an exceptional quality that they are almost never commercialised. Traditionally, such wine was enjoyed by a very privileged few - members of the bodega-owners' families and trusted employees - who had access to these sacristy bodegas. It was also used to welcome and toast authorities or personages visiting Jerez.

There are however a growing number of bodegas marketing these exceptional wines - albeit and by necessity on a very small scale. Sacas, or extractions of these wines only occur occasionally, delighting wine lovers world wide. In order to endow the wines with an official certification accrediting their extraordinary age and quality, the Regulatory Council of the Jerez-Xerez-Sherry Denomination of Origin has created two special categories of Sherry Wines with a Qualified Age: Vinos de mas de 20 anos, or V.O.S., granted to wines older than 20 years old, and Vinos de mas de 30 anos, or V.O.R.S., granted to wines older than 30 years old. The Tasting Committee and Analytical Parameters In order to be granted this certification of age and quality, the bodegas' wines (previously immobilised and sealed by the Regulatory Council's inspectors) are subject to the decision of an independent Tasting Committee. This Committee is constituted by experts whose knowledge and reputation are widely recognised, having no links whatsoever with the bodegas located in the Jerez Region.

Together with personnel from the Regulatory Council itself, the Committee comprises academics, technicians and experts who are considered to be authorities in the tasting of Sherry wines. The Tasting Committee analyses and tastes wines from each saca, or extraction, with a double aim. It is not only to certify its average age but also to verify its quality. The Committee has the complete support of the Estacion de Viticultura y Enologi­a de Jerez, one of the best equipped wine laboratories in Spain which, among other tasks, analyses those parameters specifically related to the age of the samples presented such as Carbon 14, the wines' ester content and their ash or dry extract. However, no analytical result is sufficient in itself to obtain the Council's certification if the wine in question has not received the qualitative approval of the demanding team of expert tasters. The Quota System One of the more confusing Jerez Denomination of Origin's quality guarantee procedures is the quota system. Each bodega is authorised to commercialise a set quota or percentage of its wines. In the case of Sherry Wines with a Qualified Age the "consumption" of the quotas of these batches is logically proportional to the age guaranteed by the Council.

In other words, for every litre of wine certified as being "older than 20 years old" that a bodega commercialises, it must have at least 20 litres of wine in its corresponding ageing system. Similarly, if a wine is certified as being "older than 30 years old", the bodega must have at least 30 litres of wine under ageing. New Terminology and Special Labels The regulation concerning Wines with a Qualified Age also provides for a specific terminology. Therefore, wines older than twenty years old use the initials V.O.S. an acronym denoting the Latin term Vinum Optimum Signatum (Wine Designated as Optimum) which also coincides with the English Very Old Sherry, a term often used when labelling this type of wine.Wines older than thirty years old use the initials V.O.R.S., meaning Vinum Optimum Rare Signatum (Wine Designated as Optimum and Exceptional) which also coincides with the English Very Old Rare Sherry. Symbolically, the Regulatory Council has decided to return to the language which, before the birth of Christ, was the first to describe Sherry Wines and sing their praises. Both the V.O.S.

and V.O.R.S initials and the Latin legends themselves appear on the special seals used by the Regulatory Council to distinguish the qualified wines which must be included in their labelling. Terms & Conditions | Privacy All prices are stated in Australian dollars. Please note! Your browser must have cookies and javascript enabled to use our shopping basket technology effectively. Where a wine is marked SOLD OUT, this indicates that the wine is no longer available for sale. The tasting notes are still able to be viewed for historical purposes. Safe Secure Shopping. Our checkout is secured by the latest SSL Technology and uses Securepay's Payment Gateway. © 2017 Nicks Wine Merchants (Doncaster) Pty Ltd A.B.N. 19 826 635 151 A.C.N. 006 267 045 Packaged Liquor Licences - 32005543 Nicks Wine Merchants supports the responsible service of alcohol.

Under the Liquor Control Reform Act 1998 it is against the law to supply alcohol to a person under the age of 18 years (Penalty exceeds $6,000) and/or for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $500). FREE CALL 1800 069 295 Outside Australia: 613 9848 1153 sales@nicks.com.au Store Location © 2017 Nicks Wine Merchants (Doncaster) Pty Ltd A.B.N. 19 826 635 151 A.C.N. 006 267 045 Packaged Liquor Licences- 32005543 Nicks Wine Merchants supports the responsible service of alcohol. Under the Liquor Control Reform Act 1998 it is against the law to supply alcohol to a person under the age of 18 years Jerez Wine | Sherry Wine Types: Fino, Manzanilla, Amontillado.

Oloroso y Palo Cortado Spanish wines » Sherry » Jerez Types Types of Spanish Sherry Thanks to the long history of Sherry in Spain as well as the creativeness of the Sherry makers in the country, there are a number of different varieties of the wine available today; each with its own name, technique and flavour. Fino Fino Sherries are the driest and palest of the various types of Spanish Sherry. Compared to the other varieties, they are not aged as long and should be drunk as soon as possible after opening the bottle as the exposure to air can lead to the wine losing its flavour. This type of Sherry owes its light and fresh flavour to the yeast used in its production. The flor yeast forms a protective layer over the top of the wine when it is being aged, which shields the wine from over oxidation. This technique was not fully understood until way into the 19th century. Fino Sherry is to be served chilled, at a temperature between 7 and 10°C. Often the Sherry is served before a meal, but you might also see people drinking Sherry with some Spanish tapas when you visit Spain.

Manzanilla Manzanilla is another form of fine, dry Sherry which is produced around the port of Sanlúcar de Barrameda. Manzanilla Sherry is made in the same way as fino Sherry however; the cool sea temperatures mean that the yeast often grows better. The resulting thicker layer of yeast protects the wine from the air even further; giving the Sherry an even finer and more delicate flavour than other fino Sherries. There is an ongoing dispute surrounding the name of this variety of Spanish Sherry however. Some people believe that it is named after apples as it tastes a little bit like the fruit. Others believe that it tastes like chamomile tea which is often known as manzanilla in Spain. Other theories claim that the grape vine used at the beginning of the existence of this drink was called manzanilla and that the wines resemble those that came from the town of Manzanilla during the 15th century. Manzanilla Sherry is best drunk when chilled to a temperature of 7-10°C, and goes particularly well with Spanish tapas such as olives, almonds, Jamón serrano or seafood.

This Sherry variety should also been consumed as soon as possible, just like finos, as the wine can lose its flavour very quickly. Amontillado The Amontillado Sherry is a Sherry that is darker than a fino but still lighter than an oloroso. Normally, an amontillado begins as a fino Sherry which contains around 13.5% alcohol. The cap of yeast though that makes a fino is the key to amontillado as well, however it is the inadequacy of such layer that makes the wine. Without this layer, the amontillado Sherry has to be fortified until it contains 17.5% alcohol, after which the Sherry is allowed to slowly oxidise in porous oak casks. The resulting Sherry is therefore darker in colour and richer in flavour than a fino. The name for this type of Spanish Sherry comes from the Spanish region of Montilla, which is where the variety of Sherry originally began to be produced during the 18th century. However, sometimes the term is used to describe any Sherry that has a colour between a fino and an oloroso Sherry.

Amontillado is normally served chilled as is often drunk as an aperitif or to accompany food such as chicken or rabbit. This type of Sherry is much more stable than fino and can be stored for a few years before opening. Furthermore, if corked and refrigerated, an amontillado can keep up to two weeks. Oloroso Oloroso Sherry, which those of you who study Spanish will know means 'scented' or 'pungent' in Spanish, is a darker Sherry than amontillado as it is produced by a longer period of oxidation. This Sherry has a high glycerine content which tends to make it smoother and less dry in taste. The yeast layer on the Sherry is suppressed earlier by fortification which then exposes the wine to oxygen. The ageing process leads to the wine becoming darker and stronger, and oloroso Sherries can often be left for decades to age fully. Oloroso is also used as the basis for other sweet Sherries such as Bristol Cream .

Olorosos tend to be served lightly chilled, at a temperature of around 12-14°C- Dry olorosos make great aperitifs while sweet olorosos are normally drank after the meal as a dessert wine. Oloroso Sherries can be stored for many years before opening and once opened, will last for around 2 months if corked and refrigerated. Older Sherries will keep for longer, some up to 12 months. Palo Cortado Palo Cortado is actually a rather rare variety of Spanish Sherry - only around 1-2% of the grapes pressed for Sherry naturally become palo cortado Sherries. This variety begins life as a fino or an amontillado thanks to the layer of flor yeast. However, to become a palo cortado, the Sherry must lose its layer of yeast and begin to oxidise. As a result, the wine is a mixture between the richness of an oloroso and the crispness of an amontillado. 'Palo Cortado' means 'cut stick' which refers to the mark made on the wooden cask when it is determined to be this style of wine.

A fino would have a single line on the cask, and so the overseer would put a line through this one in order to make a cross. As time passes, additional wine may be added to keep the wine developing. Most measures means more lines hence the existence of denominations such as 'dos cortados' (2 cuts), 'tres cortados' (2 cuts) etc. This type of Sherry should be served lightly chilled and works well as an aperitif. It is also a relatively stable type of Sherry which means it can be stored for a few years before opening and can be kept for a few weeks if it is corked and refrigerated. - Liquor & Drink Aperitif or Fortified Wine Sherry Sherry is a fortified wine made in the Jerez region of Spain. It is made by fortifying wine with brandy. The brandy is added after fermentation is complete (the sugars have been consumed by the yeast). Because of this, all sherry is initially dry. This is different than sherry's cousin port, which is fortified halfway through the fermentation process, stopping the process and retaining some of the residual sugars. Sherry has been around since the 700's A.D.

It was at this time that the Moors introduced distillation to Spain. It grew in popularity until it was regarded as an equal to any other European wine by the 16th Century. Because of the stabilizing effects of the added alcohol, sherry will keep for a long time. This made it popular to take on ocean voyages of the time. It would keep (more or less) for years in varying temperatures as the sailing ships plodded around the world. Magellan spent more money on sherry than on weapons for his circumnavigation voyage in 1519. Sherry has a reputation of being less approachable than other wines, and this is a shame. You will find aromas and flavors in sherry that are quite different than other wines. These experiences are well worth pursuing. Styles of sherry Here is a list of the different types of sherry. Use this to zero in on the styles that suit you. Fino -- dry and delicate sherry usually drunk chilled as an aperitif. Manzanilla -- a type of fino Sherry produced in and around the coastal town of Sanlúcar de Barrameda. It is dry, light, and has a brisk aroma.

Amontillado -- darker than fino, this sherry is more robust, though still dry, and has a nutty flavor. It has a bit more alcohol, too (17 or 18%). Oloroso -- allowed to oxidize even more than amontillado, oloroso means "scented" in Spanish. These sherries are darker and more pungent than amontillado, with a strength of 18 to 20%. Sweet Sherry -- produced when one of the preceding varieties is sweetened with Moscatel or Pedro Ximenez wine. Types of sweet sherry include Pale Cream (fino based), Cream Sherry (oloroso based), and Medium Sherry (usually amontillado based). Most sherry in American liquor stores is cheap, listless, and should only be used for cooking. If you want to drink sherry, avoid the cooking sherry (usually $4 to $8 a bottle) and seek out the better stuff (usually $10+ bottle). Storing Sherry Store sherry bottles upright in a cool, dark place free of vibration. A good sherry can be stored with way for up to 3 or 4 years.

Once opened, if at all possible, sherry should be drunk within a day or so (especially the more delicate varieties). If you need to store an open bottle, cork it and store it in the refrigerator. The more robust varieties can last several weeks. Proof Types of Sherry | POPSUGAR Food Types of Sherry This Retro Wine Is Making a Major Comeback March 6, 2015 by Nicole Perry 265 Shares Oft cited as the most underappreciated category of wine, Sherry is a tough sell outside of its home region of Jerez, Spain. Whether you pass on a glass because you think of it as cloyingly sweet or, in the case of cooking Sherry, low quality and extremely salty, it's time to reconsider this fortified wine. To learn more and get expert pairing advice, we consulted Kristen Capella, the sommelier at TBD , a fire-driven restaurant in San Francisco that boasts one of the country's most extensive Sherry lists.

According to Kristen, the biggest misconception about the fortified Spanish wine is that all "Sherry is the same cream cooking Sherry that your grandma may have cooked with." Rather, she explained that it's a diverse, versatile beverage that's well suited to pairing with a variety of dishes and can also serve as a great start or end to a meal. Depending on the style you're sipping, you might taste flavors as wide-ranging as citrus, nuts, and salt; some bottles even have a savory quality to them. ADVERTISEMENT Keep reading to get to know five must-try varieties of Sherry and for Kristen's picks and pairing suggestions. Fino The most delicate of the bunch, Fino Sherrys are light golden, extremely dry, yeasty, and often quite saline. Unlike most varieties of Sherry, Fino Sherrys are minimally oxidized, as they're protected by a thick layer of yeast called flor during the aging process. In order to preserve the flor, Fino Sherry is fortified only to be about 15 to 16 percent alcohol by volume, as a higher alcohol content would kill off the yeast.

Bracing and bright, it should be served very cold (as you would white wine) and is great as an aperitif. Kristen's pick and pairing suggestion: Kristen suggests pairing Fino Sherry with oily, salty fish (like sardines), pickled items, marcona almonds, and brined chicken. Amontillado Essentially a Fino Sherry that's lost its flor, either naturally during the aging process or by adding more alcohol until the yeast dies off, Amontillado Sherry is still very fresh in flavor, light, and delicate. Light brown in color from oxidation, these wines are slightly heavier bodied and higher alcohol (about 16 to 18 percent alcohol by volume) than Finos, with notes of caramel and nuts. They also tend to be sweeter but not nearly as sweet as a dessert wine, making this variety a great bridge between dry and sweet Sherrys. Kristen's pick and pairing suggestion: Kristen suggests pairing Amontillado Sherrys with dishes that mirror the wine's caramel notes, such as wood-fired dishes, roast chicken, and caramelized vegetables.

Oloroso Made by intentionally destroying the flor to promote oxidation, Oloroso Sherrys are typically more oxidized, savory, saline, and fuller bodied than Amontillados are. This wine can be completely dry or slightly sweet depending on whether it's made with only Palomino Fino grapes (the varietal used for Fino and Amontillado Sherrys) or if it's a blend of Palomino Fino and Moscatel or Pedro Ximénez (the other two grapes Sherry can be made from). Oloroso Sherrys can be aged for a long time, adding to their complexity, and tend to be in the range of 18 to 20 percent alcohol by volume. Kristen's pick and pairing suggestion: Kristen suggests pairing this savory, fuller-bodied Sherry with dishes that boast similar qualities, like roasted pork, charred steak, and caramelized onions. It's also dry enough to cut through fattier meats (think roasted pork shoulder vs. pork tenderloin).

Moscatel A single-varietal dessert wine, Moscatel Sherry must be made with at least 85 percent Moscatel grapes, the remaining volume coming from Palomino Fino grapes if blended. Floral, honeyed, and often citrus-forward, this wine shares some similarities with its cousin, Moscato , but is richer bodied and more complex as the oxidation balances its sweetness. This wine gets its full-bodied sweetness by being made with very mature or sun-dried (and therefore more concentrated) grapes. Kristen's pick and pairing suggestion: Kristen suggests playing up Moscatel's citrus notes by pairing it with flan, citrus tarts, or desserts centered on baked citrus. Pedro Ximénez To call a dessert Sherry Pedro Ximénez, it must, like Moscatel, be made with at least 85 percent Pedro Ximénez grapes. Likewise, it is also made with very mature or sun-dried grapes, adding to its intensely full, concentrated body and flavor. Dark, rich, and supersweet — but good bottlings are very complex and balanced — a petite glass of Pedro Ximénez can serve as an elegant finish to a meal.

Kristen's pick and pairing suggestion: Kristen suggests pairing this intense wine with a dessert involving milk chocolate or caramelized nuts. Share this post Fino | SherryNotes Fino Fino is a dry, pale white wine produced within the D.O. Jerez / Xéres / Sherry Some of the most renowned Finos include Tio Pepe (Gonzalez Byass), La Ina (Lustau) and Inocente (Valdespino) It is made from the Palomino grape and biologically aged, entirely under a layer of flor . This cap of yeast prevents contact with the air, resulting in a yeasty, saline profile with notes of Mediterranean herbs and almonds. Maturation of at least 2 years in wooden barrels is prescribed by law, but the best examples are aged between four to seven years. At four or five years of age, the wine shows bright notes of flor, while older examples show more savoury complexity. Like Manzanilla , the slightly more delicate and more saline variety of Fino, it is produced in a Solera system, having different scales of barrels or criaderas and gradually refreshing lower (older) barrels with a part of the higher (younger) barrels.

A typical Fino Solera contains between three and seven criaderas. Types of Fino sherry The flor in Fino barrels will usually live for about 7 to 10 years. At that point there is not enough material left in the wine to survive (the sugar content of the wine will be below 5 grams per litre), and the flor gradually fades, slowly exposing the wine to oxygen. Depending on the stage of the flor, there are two classifications of Fino: Fino is the traditional dry sherry, typically bottled around 4 to 7 years. Fino Amontillado is the counterpart of a Manzanilla Pasada , in which the flor starts to fade. This style is rarely seen in the market nowadays – the difference between a Fino Amontillado and an actual Amontillado are made by the cellar master but they can be hard to spot once bottled. It’s usually darker and richer than a common Fino and it can reach up to 15-20 years of age. Once the flor has broken down completely, the wine will be labeled as an Amontillado and continues to age oxydatively.

Appreciation Fino is a perfect aperitif or accompaniment to a wide variety of foods. It is best served chilled – depending on the producer, a temperature of between 4°C and 9°C will be suggested. It goes particuluarly well with olives, almonds, (fried) fish, seafood and Jamon Serrano, as well as with light cheese.

Fino sherry reviews Sherry at Court of Master Sommeliers - StudyBlue StudyBlue -Spain's oldest and most established region Sherry Varieties -Palomino: 95% of all plantings -Pedro Ximénez & Moscatel: For sweetening blended wines, adding colour Advertisement ) Albariza: Chalk - best for fino Barros: Clay - Best for oloroso styles Arenas: Sand - Best for Moscatel sherry vinification process pedro ximenez grapes dry in sun to create paste, higher sugar levels fortified with combination of neutral grape spirit & older sherry finos: 15-15.5%, olorosos: 17/18% alcohol Flor: Saccharomyces -Grows on the surface of casks with between 14.5%-15.5% ABV -Lives off nutrients and volatile acidity in the wine and helps it retain color -Requires specific temp/moisture conditions -Grows in spring and fall, year round in coastal locations What is the process for sun drying grapes in Jerez Soleo Solera System -Method of fractionally blending: Old wine is periodically refreshed with younger wine to ensure consistency -

Wine is taken from a cask in one criadera and blended into a cask from the next Criadera the nursery or upper levels of barrels containing younger wine this level is used to fill the bottom levels containing older wine Sherry Biological styles -Fino: Lightest most delicate style of Sherry fortified to 15.5% abv -Manzanillo: Delicate style fino aged in the coastal town of Sanlúcar de Barrameda -Amontillado: Fino that has been left in cask for additonal aging, develops rich nutty character -Palo Cortado: Dry style with characteristics of both fino/Amontillado, and Oloroso.

Flor dies, then oxidized Fino Lightest, delicate style of Sherry, fortified to 15.5% abv Manzanilla Delicate fino aged only in the coastal town of Sanlúcar de Barrameda Amontillado Sherry Wine And Food Pairing Ideas - Allrecipes Dish Sherry Wine And Food Pairing Ideas This classic cooking wine is also good to drink. Sherry is the perfect wine to pair with tapas, mild cheeses, almonds, and olives. What is Sherry? Sherry is fortified wine from southwestern Spain that comes in a range of styles. It can be dry and pale straw-colored or sweet and dark as mahogany–or somewhere in between. Dry sherries are typically served chilled; sweet sherries are served at room temperature. Sherry differs from port (another fortified wine) in important ways. Sherry is fortified with grape-based spirit after fermentation is finished (with port, brandy is added during fermentation to stop the process). Unlike most other wines, air is deliberately introduced to sherry as it ages. Air and alcohol determine the two main types of sherry: fino and oloroso.

Fino Styles With fino sherry, the introduction of air into barrels of aging wine creates a layer of yeast (called flor) that floats on top of the wine. This flor forms a barrier that prevents additional air from reaching the wine and oxidizing it. Fino Serve chilled with olives, mild cheeses, almonds, calamari, ham, salami, and all manner of tapas. Manzanilla Another dry, fino-style sherry with a light, delicate, and distinctive sea-like taste, Manzanilla sherry is aged in the seaside town of Sanlúcar de Barrameda. Manzanilla is excellent served chilled with tapas. Amontillado Darker in color than fino or manzanilla sherry with a nutty flavor, amontillados stand as a midway point between fino and oloroso styles. They can be dry or sweet. Recipes to try with fino, manzanilla, or dry amontillado sherry: Photo by SunnyByrd VIDEO: Best Ever Jalapeno Poppers Oloroso Styles Oloroso-style sherries are fortified to higher alcohol levels (about 18%, compared to fino’s 15.5%).

This higher degree of alcohol kills the yeast that would normally create the flor, allowing more oxygen to reach the wine. Extra time with oxygen oxidizes the wine, developing raisiny, nutty flavors and deeper color. Oloroso A dry or sweet sherry with a dark mahogany color (almost like a tawny port), Oloroso sherry has a rich nutty flavor from liberal exposure to oxygen. Photo by dfdez78 VIDEO: Pecan Pie V Why Is It Called Sherry? The word Sherry is actually a garbling of the name “Jerez,” a city in sunny southwest Spain famous for its fortified wines–and challenging for English speakers to pronounce. How Do They Make Sherry? Making sherry involves a unique blending process called the solera system. Sherry is aged in groupings of barrels from various vintages. The solera’s purpose is to blend together wines from different vintages to create a consistent style of wine. As the wine ages, equal portions of wine are occasionally drawn off of each barrel in the grouping. It works like this: Wine is removed from the oldest barrel in the group.

Then an equal measure is taken from the next oldest to top off the oldest barrel, and then the next oldest refills the depleted one, and so on throughout the grouping until, finally, new wine is added to the youngest barrel in the group. This process of blending the wines is called “running the scales.” The resulting mixture of vintages explains why bottles of sherry are almost never vintage dated. What’s Cooking Sherry? Cooking sherry is never for drinking. It is sherry to which salt has been added to preserve it. When cooking with cooking sherry, take this extra salt into consideration when salting your dish. Better yet, cook with a good drinkable sherry instead. The History of Sherry Sherry’s pedigree goes way back to the late 15th century, when it was valued for its staying power–like port, sherry’s high level of alcohol helped preserve it during long sea voyages. Sherry was among the first wines to reach American shores in the 16th century.

You Might Also Like Fortified Wines: Porto, Sherry, and Madeira | Winemaking: The Six Basic Types of Wine | Que Winemaking: The Six Basic Types of Wine Learn More Buy Fortified Wines: Porto, Sherry, and Madeira Fortified wines are fortified by the addition of extra alcohol in the form of brandy or spirits to bring them up to an alcohol content of 18%–20%. Porto, Sherry, Madeira, Marsala, and Vermouth are all fortified wines. If the extra alcohol is added after fermentation, a dry fortified wine such as Sherry is the outcome. Adding the alcohol during fermentation results in a sweet wine such as Porto. Marsala is made from white grapes grown on the volcanic soil of the island of Sicily, Italy. Marsala has a burnt caramel flavor and is 18%–20% alcohol like all fortified wines. The sweet all’uovo (egg) version is used in desserts such as Zabaglione. Dry secco Marsala is used when cooking veal. Marsala can also be flavored.

Vermouth made in the Piedmont area of northwest Italy is used worldwide as a cocktail or in cocktails. All vermouth is fortified wine with many herbal ingredients based on secret family recipes from long ago. Three types of Vermouth exist: rosso is a sweet red, bianco is a medium-sweet white, and secco is a dry white used in martinis. The main brands are Cinzano and Martini & Rossi. Porto and sherry are two very popular fortified wines. The following sections discuss these wines in more detail. Porto From Portugal Port originated in Portugal, where it is called Porto to distinguish it from ports made elsewhere in the world. In Portugal, Port or Porto (the term I prefer to use for Portuguese Port) is defined as the sweet red, tawny, or white fortified wines bottled in Oporto (or its sister city), which is where the Douro River meets the Atlantic Ocean and the Porto companies are headquartered. White Porto is used as an aperitif or before-dinner wine, or mixed with tonic water to make a refreshing drink.

But Portugal’s most famous Portos are the higher priced, deep, black-red Vintage Porto; the more moderately priced and slightly less inky Late-Bottled Vintage Porto; the very affordable Ruby (red) Porto; and the fine 10- or 20-year-old Tawny Portos that are caramel or tawny brown around the edges. The grapes for Porto are grown far inland from the sea in the quintas or vineyards located on steep, rocky cliffs above the Douro River. Many types of black grapes are planted, including the most important variety, Touriga Nacional. All Porto starts out as sweet wine, because the fermentation is stopped at a mid-point by racking the wine into barrels containing brandy, which kills the yeast. (Please note that this is one of the eight ways to make sweet dessert wines; you will learn about the other techniques later in this chapter.) The brandy not only kills the yeast and stops it from fermenting any more grape sugar, but it also fortifies the Porto to 20% alcohol. Porto is classified as Vintage Porto only in the declared great vintage years of exceptional quality.

This means that Portuguese Porto and French Champagne are the only two wines in the world that do not put a vintage year every year on the bottle. So any Vintage Porto or Vintage French Champagne is from a great vintage year. Vintage Porto is a collector’s item because it can live and improve in the bottle for decades. The high alcohol, sugar, and tannin content of the Porto are what preserve it. That’s why most Porto is bottled in opaque black bottles to keep light from the wine. Vintage Porto is aged in oak barrels for just two years, so it will throw a heavy sediment in the bottle as it ages. This must be decanted or separated from the Vintage Porto before serving. It is the most deep black-red color of any Porto, with lush aromas of licorice, chocolate, and black cherry. Other classifications of Porto include the more moderately priced Late-Bottled Vintage (abbreviated LBV) that are from single vintage years but are aged longer in wood where it throws most of its sediment (LBV is not bottled until 4 to 6 years after harvest), which means it usually doesn’t have to be decanted, especially if it’s been filtered.

Ruby Porto is a blend of vintages that is aged in casks for 2 to 3 years. It has a ruby red color and can be a real bargain. Finally, Tawny Porto is a lovely light tawny brown or caramel color around the edges. The Tawny Portos with indicated age, such as 10 or 20 years old and older are the best, tasting of lace cookies, candied orange, and spice. Australia makes a lot of award-winning Tawny Port. TIP If you are in Napa or Sonoma, California, look for Chocolate Port, usually a Zinfandel Port, that is already mixed with chocolate. This port is thick and rich like the fudge topping on a sundae, but it sure has a kick! It’s wonderful poured over ice cream or strawberries. Most gift shops there sell Chocolate Ports. But I have even been able to buy Deco "chocolate port" from Sonoma Port Works in the wine department of World Market stores in Atlanta. Remember, you can also "Google" to find any wine.

The sugars in the wine have caramelized, making Tawny Porto a perfect partner for flan, shortbread cookies, pound cake, bread pudding, pumpkin pie, and spice or carrot cake. Tawny Porto also marries well with triple crème cheeses. Besides chocolate, Zinfandel Port (from California), Ruby (not Tawny) Porto, Vintage, or LBV Porto (the latter three are from Portugal) are perfect matches with the English blue cheese called Stilton. At posh wine tastings, you may see a huge wheel of this exquisite blue-veined cheese on display next to the Porto, which is its classic partner on a continental menu. Sometimes they go one step further. They poke holes in the Stilton cheese and then pour the Porto into the holes so that it works its way down and turns the cheese red. Then they cut wedges of the Port-soaked Stilton for serving. Americans took this idea and made "port cheese balls" of cheddar with artificial pink color. Not the same thing, but any blue cheese is great with any ruby style port. Try it!

Sherry From Spain Sherry is the fortified wine originally created in the area of Jerez de la Frontera (where we got the word Sherry) on the Atlantic Ocean in southwest Spain. The best Sherry vineyards have chalk soil, and the great white grape of Sherry is called Palomino. All Sherry starts out as a dry white wine and, therefore, is fermented to dryness. To make Cream Sherry and other sweeter styles, a sweeter white wine is added. In the case of Cream Sherry, the winemaker can add a golden wine made from naturally sweet Pedro Ximenes (abbreviated PX) grapes, or the lesser Moscatel grape. (This is one of the eight ways to make a sweet dessert wine, which you will learn about later in this chapter.) Only the very rare Añada Spanish Sherry is ever vintage-dated, but there are new categories of Age-Dated Spanish Sherry: VOS (Very Old Sherry) and VORS (Very Old Rare Sherry), which are respectively certified a minimum of 20 and 30 years old.

All other Spanish Sherries are made in a solera system that blends each new vintage into the year-old casks of wine below it in a "nursery" of barrels representing as many as 30 vintages. Wine is drawn from the oldest barrels for bottling, which makes space for younger wines to be added and integrated into the older wines. This produces a consistent taste year after year. It may take from 12 to 30 years to establish a solera. The two major grape varieties used to make Sherry—Palomino and Pedro Ximenez—are kept in separate soleras until the final blending. While still in the barrels, the Sherry is classified according to whether natural flor (meaning flower) yeast is growing on the surface of the wine in the barrels. The barrels are filled only 7/8 full to leave an air space for the fortunate but elusive flor to grow. The barrels that develop flor yeast are destined to produce the driest and finest types of Sherry, such as Fino, Manzanilla, and Amontillado. These and all of the other types of Spanish Sherry are explained below.

TIP For dessert wine, I really prefer buying a Pedro Ximenez (PX) wine—it’s labeled by this grape variety, not as Sherry—because it is absolutely fabulous, like liquid honey. Cigar smokers even dip the cut end of their cigars in Pedro Ximenez wines to put a sweet taste in their mouths. The types of Spanish Sherry are Fino, which is the lightest, most delicate and some say driest of the Spanish Sherries.

Served chilled with Tapas appetizers Manzanilla, which is also very dry, has a salty taste because it is aged in barrels placed outdoors on the beach where the sea air penetrates the porous wood Amontillado, which tastes more medium-dry to me, has a pronounced nutty flavor that makes it perfect in and with soups Oloroso, which means beautiful aroma, is dry but a richer, fuller-bodied style of Sherry Palo Cortado, is a rare type of Fino that loses its flor yeast and acquires a character between Amontillado and Oloroso Cream, which is the sweetest type of Sherry, is suitable on its own after dinner, or with dessert Spanish Sherries have either cork stoppers or screw caps that allow you to easily remove and replace them so you can use as little or as much as you like at a time. And since all but the Finos are fortified to a strength of 18% to 20% alcohol, you can keep them for a couple of months in your kitchen cabinet. If you can only have one white wine on hand in the kitchen to use in cooking, your best bet is an Amontillado Sherry.

It is perfect for cooking fish, soups, sauces, and beans because it makes them easier to digest. You could also use dry Vermouth as cooking wine, but an Amontillado Sherry has more flavor, color, and concentrated richness. Do not buy "cooking sherry"—it has additives and a lot of sodium. A real Spanish Sherry costs just $6 to $12 per bottle. Madeira My Dear Madeira is a fortified wine made on the island of Madeira, which sits in the Atlantic Ocean about 400 miles off the coast of Portugal. Madeira wine has been famous since the time of the 13 American colonies when the wine was sent in sailing ships, which took up to 2 years to reach our shores. During that time the thin, dry, acidic white Madeira wine was rocked and heated in its barrels until when it reached its destination it was a caramel-colored, sweet, concentrated wine. Since then Madeira wine has been baked to re-create this effect, and is the only wine in the world that is madeirized or oxidized on purpose to achieve a perfection of deep brown color and burnt sugar richness.

Madeira is usually a varietal wine named after the white grape variety used to make it. The five types of Madeira are Sercial, the driest type, used in Beef Wellington recipes and sauces for main courses and soups. Verdelho, called Verdejo in Spain, has slightly more body, color and richness, but is still very dry. Bual, which is very similar to Verdelho, is also considered a dry style of Madeira. Rainwater, which is a blend of varietals, is light and medium-dry in style and first became popular among America’s founding fathers at the time of the 13 original colonies. Malmsey, the sweetest type, is made from the Malvasia grape and is used in the dessert called English Trifle, which consists of layers of cake, pudding, and fruit. To make sweet Malmsey Madeira the fermentation is stopped in the middle to leave some of the natural grape sugar in the wine. All Madeira is baked in rooms as hot as ovens for several months. Then the wine is fortified to 20% alcohol and most of it is placed in a solera system for aging and blending.

Like Sherry, Madeira is not usually vintage-dated. However, some Madeiras indicate age, such as a 5 or 10 year old Malmsey, and so forth. Madeira is a little more expensive than Sherry, but is terrific in sauces and soups—especially bisques or cream soups because it keeps them from curdling and makes them taste richer. And all Madeira comes with a cork stopper so you can use a little at a time for cooking or drinking over a couple of months. Other countries also make Madeira, but it is not as good as the original from the island of Madeira. To do list Learn the eight types of dessert wines Understand how winemaking techniques determine dessert wine types

Question: What is the lightest most delicate of the sherry types
Answer: Fino